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Ingredients

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Directions

For syrup:
  • In a medium sauce, combine sugar and water. Bring to boiling over medium heat, stirring until sugar is dissolved. Boil gently, uncovered, for 2 minutes more. Remove from heat; cool until warm.

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  • Meanwhile, line twenty-four 2-1/2-inch muffin cups with foil bake cups; set aside.

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  • In a large bowl, combine pineapple, strawberries, apricots and bananas. Pour warm syrup over fruits, tossing gently to coat.

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  • Spoon fruit mixture into prepared muffin cups, filling each almost full. Cover with plastic wrap and freeze for at least 4 hours or overnight.

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  • To serve, let fruit cup stand at room temperature for 10 minutes. Makes 24 servings.

Nutrition Facts

115 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 2 mg sodium. 111 mg potassium; 30 g carbohydrates; 1 g fiber; 27 g sugar; 0 g protein; 243 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

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